Description
This is THE best vegan parmesan cheese that you will ever have! It’s simple to make and easily adaptable.
Ingredients
Scale
- 1 cup of cashews (almonds, walnuts, pecans, pinenuts, and sunflower seeds also work well)
- ¼ cup of nutritional yeast
- ½ teaspoon of garlic powder
- 1 teaspoon of sea salt
Instructions
- Combine all of the ingredients in a food processor. Pulse in bursts until the nuts are broken down and the mixture resembles finely grated parmesan cheese.
- Taste and add a bit more salt as desired. I like mine a little saltier to mimic traditional parmesan cheese.
- Store leftovers in an air tight container at room temperature or in the fridge if you don’t plan to eat it all within a week.
- Prep Time: 5 minutes
- Cook Time: o minutes
- Category: cheese
- Method: food processor
- Cuisine: american
Nutrition
- Serving Size:
- Calories: 106
- Sugar: 1.1 g
- Sodium: 296.1 mg
- Fat: 7.8 g
- Carbohydrates: 6.1 g
- Protein: 4.3 g
- Cholesterol: 0 mg
Keywords: vegan cheese, vegan parmesan cheese, dairy free cheese